Apricot Cake with Egg Custard and Thyme

Sweet Spelled

Juicy apricots, smooth egg custard, and fragrant buttery spelt cake come together to create a dessert that tastes like summer on a plate. Thyme adds a delicate herbal note, while sliced almonds provide a pleasant crunch. Bake it for a weekend gathering, a family visit, or simply when you feel like enjoying something homemade and delicious. This recipe was created for us by the food blogger Citrony V Kuchyni.

Ingredients

25 cm cake tin

For the egg custard

3 egg yolks
40 g icing sugar
80 ml whipping cream
160 ml milk

For the cake

220 g Nominal fine spelt flour
1½ tsp baking powder
¼ tsp salt
a pinch of ground vanilla
1 tbsp fresh thyme leaves
170 g softened butter
180 g caster sugar
3 eggs
30 ml milk
10 apricots
a handful of sliced almonds

For this recipe you need the following products:

Directions

Prepare the custard – Whisk the egg yolks with the icing sugar until light and fluffy. Add the milk and cream, then heat the mixture over low heat, stirring constantly, until it thickens.
Do not let the custard boil. The ideal temperature is around 80 °C, and the preparation takes about 7 minutes. Pour the finished custard into a bowl, let it cool to room temperature, then refrigerate for at least 1 hour.
Prepare the batter – Beat the butter until light and fluffy. Add the sugar and continue beating for several minutes until airy. Add the eggs one at a time, then stir in the milk.
In another bowl, combine the spelt flour, baking powder, salt, vanilla, and thyme.
Fold half of the flour mixture into the butter mixture, then half of the chilled custard, and finally the remaining flour mixture. Mix only until all ingredients are combined.
Pour the batter into a buttered and floured cake tin and spread evenly.
Arrange the quartered, pitted apricots on top, drizzle with the remaining custard, and sprinkle with sliced almonds.
Bake at 175 °C for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool slightly before serving.

Our tip: If the apricots are very ripe and sweet, they pair beautifully with the delicate flavour of thyme. If the fruit is more tart, lightly sprinkle the top of the cake with a little sugar before baking.